Tuna on guacamole

Ingredients for 4 servings:

• 2 tuna steaks
• e.g. sesame
• n. B. Black cumin (Nigella)
• e.g. soy sauce
• 2 avocados
• 1 lemon(s), juice
• 8 cherry tomatoes, diced
• 1 onion(s), red, cut into strips
• 1 ½ tsp, leveled sea salt
• 1 tsp, leveled black cumin
• a little chili powder
• ½ tsp ground pepper
• 2 tbsp olive oil, good
• e.g. coconut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

simple and healthy

Cut the tuna into small cubes or strips and marinate in soy sauce. Then coat in a seed mixture of 3/4 sesame seeds and 1/4 nigella. If you want to save yourself some work, you can leave the steak whole, so you don’t have to turn as many cubes when frying. You can also add unbreaded pieces. Or leave the tuna raw if the quality is good. Now cut the avocados lengthwise all the way around, twist them open, and remove the pit. Scrape the flesh out of the avocado and place it in a bowl. Immediately add the juice of one lemon, salt, pepper, chili, and nigella. Mash everything with a fork. I like it when there are still some avocado pieces left, but that’s up to you. Then add the sliced ​​onions, diced tomatoes, and olive oil and mix everything together. Set aside to marinate. Fry the tuna cubes on all sides (best in coconut oil), but only briefly; the tuna should still be almost raw in the middle. If you like it well-done, just cook it longer. With small cubes, it’s quick, but with a whole steak, cook it in 1-2 minutes on each side, depending on the thickness of the slices. Don’t forget the edges; usually, cook six sides. Now arrange the cubes or steak on the guacamole. Serve with a baguette or tortilla and a glass of white wine. Drizzle with a little good olive oil. The quantities listed make a starter for four and a main course for two.